Pesto Gnocchi

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There’s something undeniably comforting about gnocchi, those soft little pillows of potato that seem to soak up flavor like nothing else. The first time I tossed freshly cooked gnocchi in homemade pesto, it was a revelation—rich, herby, and satisfying in a way that felt both rustic and elegant. This Pesto Gnocchi recipe has since become one of my favorite quick dinners when I want something that feels special but doesn’t take a lot of effort.

I love how the pesto clings to the gnocchi, coating each piece in that vibrant green sauce bursting with basil, garlic, and Parmesan. It’s simple enough for a weekday meal but impressive enough to serve guests with a glass of chilled white wine. If you’ve never had gnocchi like this before, trust me—it’s a game changer.

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Why You’ll Love This Pesto Gnocchi

• It comes together in under 30 minutes.
• Packed with the bright, fresh flavor of basil.
• Uses minimal ingredients for maximum flavor.
• Comfort food that doesn’t feel heavy.
• Great for both a weeknight dinner or a cozy date night in.

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What Type of Gnocchi Works Best for Pesto Gnocchi?

You can use store-bought gnocchi or homemade—both work beautifully in this dish. Shelf-stable gnocchi found in the pasta aisle are convenient and hold up well with the pesto. If you have time and want to elevate the dish, homemade gnocchi made with potato and flour brings an unmatched pillowy texture. I’ve also used refrigerated and frozen gnocchi, and both have given great results—just make sure to follow the package instructions for cooking.

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Options for Substitutions

If you’re out of fresh basil or want to try a twist on the classic, there are several delicious substitutions you can use:

• Spinach or Kale: Swap out basil for spinach or kale for a slightly earthier pesto.
• Walnuts or Sunflower Seeds: Pine nuts are traditional, but walnuts or sunflower seeds are excellent budget-friendly options.
• Vegan Parmesan or Nutritional Yeast: For a dairy-free version, use vegan cheese or nutritional yeast in place of Parmesan.
• Gluten-Free Gnocchi: Many stores carry gluten-free versions made from rice or corn flour.
• Garlic-Free Pesto: If garlic is too strong for you, simply reduce the amount or omit it.

These tweaks let you customize the dish to your taste or dietary needs without sacrificing the essence of this vibrant recipe.

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Ingredients for This Pesto Gnocchi

Gnocchi
This is the base of the dish—light, pillowy dumplings that soak up the pesto sauce beautifully. Whether you use homemade or store-bought, gnocchi gives this recipe its heartiness.

Fresh Basil Leaves
The star of the pesto. Fresh basil gives that unmistakable bright, aromatic flavor that defines this dish.

Garlic Cloves
Just a clove or two brings a pungent, savory depth to the pesto, balancing the richness of the nuts and cheese.

Pine Nuts
They add a nutty creaminess and slight sweetness. Toasting them first intensifies their flavor.

Parmesan Cheese
Grated Parmesan provides a salty, umami note that ties all the pesto ingredients together. Use a good-quality block if possible.

Extra Virgin Olive Oil
Smooth and rich, olive oil emulsifies the pesto and gives it that luscious, silky texture.

Salt and Black Pepper
These enhance every other ingredient. A little goes a long way to balance and boost the flavor of the pesto.

Optional: Lemon Juice
A squeeze of lemon brightens the pesto and adds a refreshing hint of acidity.

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Step 1: Cook the Gnocchi

Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the top—usually 2 to 3 minutes. Once they float, remove them with a slotted spoon and set aside. Don’t overcook or they’ll get mushy.

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Step 2: Make the Pesto

In a food processor or blender, combine the fresh basil leaves, garlic, pine nuts, and Parmesan cheese. Pulse a few times to break everything down, then slowly stream in the olive oil while blending until the pesto becomes a smooth, thick sauce. Season with salt, pepper, and a touch of lemon juice if using.

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Step 3: Toss Gnocchi in Pesto

Transfer the cooked gnocchi to a large skillet over low heat. Add the pesto and gently toss until all the gnocchi are well coated and warmed through. If the sauce is too thick, add a splash of the gnocchi cooking water to loosen it up.

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Step 4: Serve

Plate the pesto gnocchi warm and finish with extra grated Parmesan and a few fresh basil leaves on top for garnish. Serve immediately for the best texture and flavor.

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How Long to Cook the Pesto Gnocchi

The beauty of this dish is how quickly it comes together. Cooking the gnocchi takes just 2 to 3 minutes once the water is boiling—simply wait for them to float. The pesto itself can be made in under 10 minutes, especially if you’re using a food processor. Tossing the gnocchi in the sauce and warming everything through adds another 2 to 3 minutes. Altogether, you’re looking at about 15 minutes total cook time.

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Tips for Perfect Pesto Gnocchi

• Don’t overcook the gnocchi. Once they float, they’re done—any longer and they’ll start to fall apart.
• Use fresh basil. Dried basil won’t give you the same vibrant flavor or color.
• Toast your pine nuts. It enhances their flavor and brings a slight crunch.
• Reserve some pasta water. A splash can loosen the pesto and help it cling to the gnocchi.
• Grate Parmesan fresh. Pre-shredded cheese doesn’t melt or blend as smoothly in the pesto.
• Low heat when tossing. Avoid high heat when combining the gnocchi and pesto—it can dull the fresh flavors and change the texture.

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Watch Out for These Mistakes While Cooking

• Using old or wilting basil. Fresh, vibrant basil is key to a flavorful pesto.
• Over-blending the pesto. It should be smooth but not a paste—stop once it’s creamy and still a bit textured.
• Skipping salt in the cooking water. Gnocchi needs well-salted water to bring out its flavor.
• Adding pesto to very hot gnocchi or pan. High heat can cause the cheese in the pesto to clump or turn oily.
• Neglecting to taste and adjust. Always taste the pesto and adjust salt, lemon juice, or cheese before combining.

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What to Serve With Pesto Gnocchi?

Grilled Chicken Breast

A simple, lightly seasoned grilled chicken adds protein without overpowering the dish.

Roasted Cherry Tomatoes

Their natural sweetness and slight acidity perfectly complement the herbal notes of pesto.

Garlic Bread

Crispy and buttery, this makes a great side to mop up any extra pesto sauce.

Arugula Salad with Lemon Vinaigrette

The peppery greens and bright citrus dressing balance the richness of the gnocchi.

Grilled Asparagus or Zucchini

Both vegetables offer a tender crunch and a fresh contrast to the creamy sauce.

White Wine – Pinot Grigio or Sauvignon Blanc

A crisp white pairs wonderfully with basil and garlic notes.

Fresh Mozzarella or Burrata

Serve as a cold starter—the creaminess works as a prelude to the warm pesto.

Toasted Pine Nuts on Top

For added crunch and to echo the flavors of the pesto, a small sprinkle goes a long way.

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Storage Instructions

Pesto gnocchi is best enjoyed fresh, but leftovers can be stored. Place any remaining gnocchi in an airtight container and refrigerate for up to 3 days. When reheating, do so gently in a skillet over low heat with a splash of water or broth to loosen the sauce. Avoid microwaving if possible, as it can make the gnocchi rubbery.

Freezing is not recommended once the gnocchi has been tossed with pesto, as the sauce can separate and the gnocchi may become too soft. If you want to freeze, store the gnocchi and pesto separately.

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Estimated Nutrition (Per Serving)

This will vary slightly based on exact ingredients used, but here’s a general estimate:

• Calories: 460
• Fat: 28g
• Saturated Fat: 5g
• Carbohydrates: 42g
• Fiber: 3g
• Sugar: 2g
• Protein: 11g
• Sodium: 380mg

This recipe serves about 3 to 4 people as a main dish.

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Frequently Asked Questions

Can I use jarred pesto instead of homemade?

Yes, jarred pesto works in a pinch. Try to use a high-quality brand and consider adding a splash of lemon juice or extra Parmesan to boost the flavor.

How do I keep the gnocchi from getting mushy?

Don’t overcook them. Once they float in boiling water, they’re done. Immediately remove and drain gently.

Can I make the pesto ahead of time?

Absolutely. Homemade pesto can be stored in the fridge for up to 5 days. Cover it with a thin layer of olive oil to keep it from browning.

Is this dish vegetarian?

Yes, as long as the Parmesan is made without animal rennet. You can also use a vegetarian cheese alternative.

What kind of nuts can I use if I don’t have pine nuts?

Walnuts, almonds, or cashews make great substitutions. They give the pesto a slightly different but still delicious flavor.

Can I add vegetables to this dish?

Definitely. Sautéed spinach, peas, cherry tomatoes, or roasted zucchini all work well with pesto gnocchi.

How do I reheat leftovers without drying them out?

Reheat gently in a skillet over low heat with a little water or broth to revive the sauce. Avoid high heat or microwaving for best results.

Can I make this gluten-free?

Yes, just use gluten-free gnocchi—many grocery stores carry versions made from rice or corn flour.

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Conclusion

Pesto gnocchi is one of those recipes that feels indulgent yet is refreshingly simple. Whether you’re whipping it up for a weeknight dinner or serving guests, it hits the perfect balance of comfort and elegance. The vibrant basil pesto paired with tender gnocchi is a combination that never gets old—and with a few tweaks, it can suit just about any dietary need. I hope this recipe becomes a staple in your kitchen like it has in mine.

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